Clean Vegetarian Recipes

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.

A combination of hazelnut and almond butters form the base of these gluten- and grain-free cookies. Loaded with chocolate chunks, they are uber decadent and a cinch to put together.

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here.

Grilled cauliflower florets stay meaty-firm, giving them great texture under a blanket of gooey cheese and zesty avocado-lime crema.

We love fresh homemade pesto. It's quick and easy to blend together, and it brightens up everything from grilled veggies to pastas.

This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.

Whole-grain pita chips stand in for tortilla chips in this Mediterranean twist on nachos.

The salad you'll make all summer.

This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.

A traditional smoothie is typically brimming with enough sugar to send your blood sugar spiking and have you snoozing by midmorning. Meet the new generation of smoothies: They're low in sugar (less than 10 grams per serving), fiber-rich and use healthy fats to fuel you.

Ground turmeric adds anti-inflammatory power to this vibrant smoothie with coconut milk and warming spices.

A staff favorite, this creamy-tart bevvy uses cream cheese for a rich texture while keeping the sugars at just 9 grams.

Brewed mint tea forms the base of this refreshing spinach smoothie with just enough pineapple to add a light sweetness, without a ton of sugar.

Move over, avocado — these fresh, tasty and fun variations on guacamole are ripe for the dipping.

Roasted poblano peppers pureed with cheese and Greek yogurt make an easy, creamy dip. Turn up the heat with jalapeños.

Craving guac but don't have any ripe avocados on hand? This recipe calls for edamame in place of avocados. Blistered shishito peppers add a deep smoky flavor.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.

Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.

The crispy tofu paired with quinoa makes a quick and healthy meal. This dish is super flexible, too. Customize using ingredients you have on hand or follow using ours.

These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.